Category: African american cuisine

Before the transatlantic slave trade, palm oil was a traditional West African staple, used widely for cooking and flavoring. However, when enslaved Africans were brought to the American South, their dietary traditions were forcibly removed, leading to a significant culinary shift where lard became the primary replacement cooking fat.

According to the U.S. Department of Health and Human Services, African Americans face a higher risk of cardiovascular disease and diabetes. Understanding what are the healthiest foods for black people is a powerful, culturally affirming step towards improving health outcomes and building a resilient diet.